Kerrilynn and Katie, our beloved head of brand development, are out in LA right now prepping for our West Coast opening(!). And if there’s one thing they won’t stop talking about, it’s Kippy’s!. Feeling like we were missing out on this magical ice cream spot, we reached out to Kippy herself for a few recipes we could make right here in New York. She gave us two toppings for our own plant based ice cream. The left coast just got a little closer to home.

Kippys Raw Salted Caramel

1 CUP OF RAW HONEY

1/4 CUP OF COCONUT OIL

1 TEASPOON OF PINK SALT

Put in food Processor (not Vitamix!) and pulse for 3 minutes! This gives you a healthy sweet and salty topping for granola, ice cream, fruit, and yogurt! Love it with yogurt because it makes it tart, sweet, salty, creamy..almost Umami (almost).

Kippy's Coco Magic Shell

1 CUP OF COCONUT OIL

3/4 CUP OF CACAO

1/3 OF RAW HONEY

Blend in Vitamix for 2 minutes! Keep at room temperature and pour over ice cream, granola, cookies, fruit, and anything that looks like it needs a pick me upper!